turkey in parts

Here's what you need: turkey, kosher salt, dark brown sugar, freshly ground black pepper, granulated garlic, cooking oil, turkey carcas, medium yellow onion, carrots, celery, kosher salt, cooking oil, cold water, bay leaves, rendered turkey fat, all-purpose flour, turkey stock, fresh sage, kosher salt, freshly ground black pepper

The Ultimate Thanksgiving Turkey Hack Recipe by Tasty

turkey

salt

dark brown sugar

black pepper

garlic

cooking oil, of choice, for drizzling

turkey carcas

yellow onion, quartered

carrots,

celery,

kosher salt,

water

bay leaves

⅓ cup rendered turkey fat,

all-purpose flour

turkey stock

sage,

black pepper,

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The day before serving, prepare the turkey for brining. Pat dry with paper towels.

Set the neck aside for the stock. Cut off the wing tips and set aside with the neck.

Butcher the turkey into 8 pieces: 2 breasts, 2 legs, 2 thighs, and 2 wings. Set aside the carcass for the stock.

Combine the salt, brown sugar, pepper, and granulated garlic in a small bowl.

Set a wire rack inside a baking sheet. Place the turkey parts skin-side up on the rack and generously sprinkle with the seasoning blend. Refrigerate, uncovered, for at least 2 hours, or overnight.

Make the stock: Preheat the oven to 450˚F (230˚C).

Place the turkey carcass, wing tips, and neck on a baking sheet with the onion, carrots, and celery. Season lightly with salt and drizzle with oil.

Roast for 30-45 minutes, or until the carcass and vegetables are deep brown.

Transfer the roasted vegetables, turkey carcass, and other parts to a large stock pot.

From the still-warm baking sheet from roasting the carcass, pour any rendered fat into a small bowl. Add about 1 cup (240 ml) of water to the pan and scrape off any browned bits from roasting process, then pour into a separate bowl. Reserve for the gravy.

Strain the stock, discarding the solids. The stock will keep for 5 days in the refrigerator or for 3 months in the freezer.

Cover the carcass with cold water. Add the bay leaves and bring to a gentle simmer over medium heat. Continue to simmer (don’t boil!) for 3 hours.

Make the gravy: Heat a medium saucepan over medium heat. Add the turkey fat and flour, stirring to combine. Cook the fat and flour together, stirring constantly, for about 5 minutes. This is a roux--you are cooking out the raw flour taste and deepening the flavor.

Gradually add the stock to the roux, stirring constantly to prevent lumps. Bring to a boil, continuing to stir until thickened. Season with salt and pepper to taste.

Remove the pan from the heat and let cool to room temperature. Store in the refrigerator until ready to warm for serving with the turkey. The gravy will keep in the fridge for up to 5 days, or in the freezer for up to 3 months.

2 hours before you are ready to serve the turkey, preheat the oven to 425°F (220˚C).

Remove the turkey parts from the fridge and drizzle with oil before placing in the hot oven.

Roast for 30 minutes, then rotate the baking sheet to ensure even browning. Reduce the oven temperature to 400˚F (200˚C).

Continue roasting until an instant-read thermometer inserted into the thickest part of breast registers 160°F (70˚C).

Or when the thigh registers 170˚F (77˚C). Start checking after about 20 minutes, removing any parts from the oven as they reach proper temperature so that they don’t overcook.

Once all parts are done, loosely cover with foil and let rest for 5-10 minutes while you warm the gravy.

Add the gravy and sage, if using, to a medium saucepan over low heat and bring to a simmer, stirring occasionally. Season to taste with more salt and pepper, if needed.

Serve the turkey with the gravy and your favorite Thanksgiving dishes.

https://vid.tasty.co/output/114360/landscape_480/1541446398

Perfectly juicy with browned, crispy skin, this roast turkey is cooked in parts in half the time with mouth-watering results.

Roast Turkey in Parts

Tbsp sugar

black peppercorns

rosemary

sage

thyme

garlic powder

mustard

turkey,

olive oil

water, (as needed)

Combine all of the ingredients together in a spice grinder and pulse to grind. Alternatively,   grind the black pepper from a pepper grinder and mix together all of the spices.

Dry Brine

I recommend having your butcher cut up the turkey for you, reserving the neck and backbone (cut into pieces) for stock. The turkey should be cut into the following pieces: 2 wings, whole breast intact (don&#x27;t separate the two), two thighs, and two drumsticks. If you&#x27;re breaking down your own bird, cut off each wing at the socket. Next, cut off each leg at the socket, then sepearate the thigh from drumstick. Use sturdy kitchen shears to cut and remove the backbone.

Place the turkey pieces, skin-side up on a wire rack set inside a rimmed baking sheet. Rub the dry brine liberally all over each piece of the bird, covering completely.

Place the rack, uncovered, in the refrigerator to chill for at least 24 hours or up to 48 hours.

Remove the turkey on the wire rack from the baking sheet and clean the baking sheet. Line the back sheet with three sheets of heavy duty foil and set the rack back into the pan. Preheat the oven to 425 degrees F and let the turkey sit, uncovered, at room temperature for at least an hour.

Rub the turkey with the olive oil and pour 1 cup stock into the bottom of the pan. Roast for  20 mins, then reduce the temperature to 300 degrees F.

Roast the turkey, rotating the pan occassionally, until the breast registers 150 degrees F and the thighs are 170 degrees F, about 1 hour 15 mins more. Use a turkey baster to baste the turkey every 20 mins or so with the juices collected in the baking sheet. Add additional stock and water if the pan begins to dry out.

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Roast Turkey in Parts

The most viewed turkey in parts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine